Impact of Co-Inoculation Patterns of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> on Cider Quality and Aromatic Profiles
Co-inoculation with <i>Saccharomyces cerevisiae</i> and non-<i>Saccharomyces</i> yeasts is an effective method to improve the flavor of cider. <i>Wickerhamomyces anomalus</i>, known for its high ester production capacity, was evaluated in combination with <i>...
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MDPI AG
2025-04-01
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| author | Yue Wei Jianguo Mou Haoran Zhang Aiying Gao Yi Qin |
| author_facet | Yue Wei Jianguo Mou Haoran Zhang Aiying Gao Yi Qin |
| author_sort | Yue Wei |
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| description | Co-inoculation with <i>Saccharomyces cerevisiae</i> and non-<i>Saccharomyces</i> yeasts is an effective method to improve the flavor of cider. <i>Wickerhamomyces anomalus</i>, known for its high ester production capacity, was evaluated in combination with <i>S. cerevisiae</i> to identify optimal mixed yeast inoculants for improved sensory characteristics. Three <i>W. anomalus</i> strains and three inoculation ratio attributes (1:5, 1:1, and 5:1) were tested to assess their impact on the physicochemical indices and sensory attributes of cider. All the strains used as starters developed fermentation-producing ciders with alcoholic degrees between 6.22 and 6.36 (% <i>v</i>/<i>v</i>). Co-inoculation with <i>W. anomalus</i> resulted in significantly higher ester, volatile acid, and higher alcohol levels compared to those of <i>S. cerevisiae</i> monocultures, increasing the complexity of fruity and floral aromas. Furthermore, the proportion of <i>W. anomalus</i> strains in the inoculations was positively correlated with increased aromatic esters and higher alcohols. The Sc–Wa (1:5) cider showed the highest contents of ethyl ethanoate and 3-methylbutan-1-ol, contributing to a nail polish-like aroma. Sc–Wa (1:1) yielded a higher aromatic diversity than did Sc–Wa (5:1), suggesting that co-inoculation with a ratio of 1:1 may provide an effective fermentation strategy for cider aroma enhancement. These findings offer valuable insights into how non-<i>Saccharomyces</i> yeasts can be effectively applied in cider co-fermentation, providing a foundation for their future use in industrial applications. |
| format | Article |
| id | doaj-art-d3405dbf280f4bd1b7e1f6c0ce3673c1 |
| institution | DOAJ |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
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| series | Molecules |
| spelling | doaj-art-d3405dbf280f4bd1b7e1f6c0ce3673c12025-08-20T03:08:53ZengMDPI AGMolecules1420-30492025-04-01307162010.3390/molecules30071620Impact of Co-Inoculation Patterns of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> on Cider Quality and Aromatic ProfilesYue Wei0Jianguo Mou1Haoran Zhang2Aiying Gao3Yi Qin4College of Enology, Northwest A&F University, Yangling 712100, ChinaCollege of Enology, Northwest A&F University, Yangling 712100, ChinaCollege of Enology, Northwest A&F University, Yangling 712100, ChinaTaian Institute for Food and Drug Control (Taian Fiber Inspection Institute), Taian 271000, ChinaCollege of Enology, Northwest A&F University, Yangling 712100, ChinaCo-inoculation with <i>Saccharomyces cerevisiae</i> and non-<i>Saccharomyces</i> yeasts is an effective method to improve the flavor of cider. <i>Wickerhamomyces anomalus</i>, known for its high ester production capacity, was evaluated in combination with <i>S. cerevisiae</i> to identify optimal mixed yeast inoculants for improved sensory characteristics. Three <i>W. anomalus</i> strains and three inoculation ratio attributes (1:5, 1:1, and 5:1) were tested to assess their impact on the physicochemical indices and sensory attributes of cider. All the strains used as starters developed fermentation-producing ciders with alcoholic degrees between 6.22 and 6.36 (% <i>v</i>/<i>v</i>). Co-inoculation with <i>W. anomalus</i> resulted in significantly higher ester, volatile acid, and higher alcohol levels compared to those of <i>S. cerevisiae</i> monocultures, increasing the complexity of fruity and floral aromas. Furthermore, the proportion of <i>W. anomalus</i> strains in the inoculations was positively correlated with increased aromatic esters and higher alcohols. The Sc–Wa (1:5) cider showed the highest contents of ethyl ethanoate and 3-methylbutan-1-ol, contributing to a nail polish-like aroma. Sc–Wa (1:1) yielded a higher aromatic diversity than did Sc–Wa (5:1), suggesting that co-inoculation with a ratio of 1:1 may provide an effective fermentation strategy for cider aroma enhancement. These findings offer valuable insights into how non-<i>Saccharomyces</i> yeasts can be effectively applied in cider co-fermentation, providing a foundation for their future use in industrial applications.https://www.mdpi.com/1420-3049/30/7/1620cider quality<i>Wickerhamomyces anomalus</i><i>Saccharomyces cerevisiae</i>co-inoculation |
| spellingShingle | Yue Wei Jianguo Mou Haoran Zhang Aiying Gao Yi Qin Impact of Co-Inoculation Patterns of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> on Cider Quality and Aromatic Profiles Molecules cider quality <i>Wickerhamomyces anomalus</i> <i>Saccharomyces cerevisiae</i> co-inoculation |
| title | Impact of Co-Inoculation Patterns of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> on Cider Quality and Aromatic Profiles |
| title_full | Impact of Co-Inoculation Patterns of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> on Cider Quality and Aromatic Profiles |
| title_fullStr | Impact of Co-Inoculation Patterns of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> on Cider Quality and Aromatic Profiles |
| title_full_unstemmed | Impact of Co-Inoculation Patterns of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> on Cider Quality and Aromatic Profiles |
| title_short | Impact of Co-Inoculation Patterns of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> on Cider Quality and Aromatic Profiles |
| title_sort | impact of co inoculation patterns of i wickerhamomyces anomalus i and i saccharomyces cerevisiae i on cider quality and aromatic profiles |
| topic | cider quality <i>Wickerhamomyces anomalus</i> <i>Saccharomyces cerevisiae</i> co-inoculation |
| url | https://www.mdpi.com/1420-3049/30/7/1620 |
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